Rocher is the name of a classic French candy made with almonds that has an irregular shape. I’ve added coconut to the mix, a variation often found in French chocolate shops.
Recipe information
Yield
60 pieces
Ingredients
Preparation
Step 1
Center a rack in the oven and preheat to 325°F.
Step 2
Place the coconut on a baking sheet and toast for 4 to 5 minutes, until light golden brown, stirring after each minute. Remove from the oven and cool to room temperature on a rack.
Step 3
Melt the chocolate in the top of a double boiler over hot, not simmering, water, stirring frequently with a rubber spatula to ensure even melting. Remove the double boiler from the heat, remove the top pan containing the chocolate, wipe it dry, and set aside briefly. Replace the water in the bottom pan with lukewarm tap water, set the pan of chocolate on top of this, and stir gently to reduce the temperature of the chocolate (10 to 15 minutes). It will begin to get a bit thicker as it cools. If using a thermometer, it should register 95°F.
Step 4
Again remove the top pan of chocolate from the water and replace the water in the bottom pan with tap water that is a few degrees warmer than the chocolate. If using the same thermometer to check the temperature of the chocolate and the water, be sure to dry it completely so no water mixes with the chocolate. Set the pan of chocolate over the pan of warm water. The warm water will hold the chocolate at the correct temperature so that it does not cool too fast.
Step 5
Mix the almonds and coconut together thoroughly, then blend them into the chocolate, making sure that they are thoroughly coated with chocolate.
Step 6
Line a baking sheet with parchment or waxed paper. Spoon out clusters 1 inch in diameter onto the sheet, leaving 1 inch of space between them. Let the clusters set up at room temperature, or chill them in the refrigerator for 15 minutes, then place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the clusters will keep for 1 month in the refrigerator or 2 months in the freezer. The clusters are best served at room temperature.
VARIATION
Step 7
Substitute milk chocolate for the bittersweet chocolate.
